Kidney Friendly Recipes - Kidney Health | Manitoba Renal Program
Kidney Friendly Recipes - Kidney Health | Manitoba Renal Program
Kidney Friendly Recipes - Kidney Health | Manitoba Renal Program
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Herb-Rubbed<br />
Pork Tenderloin<br />
Ingredients<br />
1 tsp. of dried rosemary<br />
1 tsp. of dried thyme<br />
1 tsp. of dried basil<br />
1 tsp. of dried parsley<br />
2 garlic cloves, minced<br />
2 tsp. of black pepper<br />
2 tbsp. of dijon mustard<br />
two – 12 oz. pork tenderloins<br />
1 ½ tbsp. of vegetable oil<br />
Instructions<br />
1. Combine spices in a small bowl. Add mustard and mix well.<br />
2. Rub herb mixture over the pork tenderloins evenly. Cover<br />
pork and let rest in refrigerator for at least two hours.<br />
3. Preheat oven to 400°F.<br />
4. Heat oil in a large skillet over medium high heat. Place<br />
tenderloins in oil and brown on all sides. Remove from<br />
skillet and place in a baking dish. Allow enough room<br />
so tenderloins are not touching.<br />
5. Bake pork tenderloins for 20 minutes or until meat<br />
thermometer registers 160°F (medium) to 170°F (well done).<br />
6. Allow meat to rest 10 to 15 minutes before carving to<br />
allow juices to be distributed throughout the meat.<br />
Makes 7 servings<br />
1 Serving = 3 ounces<br />
= 3 protein<br />
(From: R&D Laboratories Newsletter and www.davita.com/recipes.)<br />
58 Pork • Let's Eat!
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